Squash and Tomato Gratin Recipe
A delicious way to use fresh zucchini, summer squash and tomatoes. It's even better the day after you make it!
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2 tablespoons olive oil
2 medium onions, thinly sliced
1 1/4 pounds tomatoes (2 large or 3 medium), cored and sliced into 1/4 inch slices
3/4 pound zucchini (2 small zucchini) cut into 1/4 inch slices
3/4 pound yellow squash (2 small yellow squash) cut into 1/4 inch slices
3 tablespoons lemon olive oil or extra virgin olive oil
1/3 cup seasoned bread crumbs
1/4 cup fresh thyme leaves
1 tablespoon crushed rosemary
1 1/4 cups fresh grated parmesan cheese
fresh ground black pepper and kosher salt to taste
:2 quart gratin dish
Cook onions in olive oil in medium sized skillet, stirring frequently until the onions are limp and golden brown. Approximately 20 minutes. - Reduce heat to low if they are browning too quickly.
Spread onion on the bottom of an oiled 2 quart gratin dish.
Sprinkle 1 tablespoon of crushed rosemary on top of onions.
Heat oven to 375°.
In a medium bowl, toss the zucchini and squash with 1 1/2 tablespoons olive oil, 2 tablespoons fresh thyme and 1/2 teaspoon salt.
Starting at one end of the dish, lay a row of slightly overlapping tomato slices across the width of the dish.
Sprinkle with parmesan cheese.
Next, lay a row of zucchini, sprinkle with cheese.
Then a row of squash, sprinkle with cheese and continue the rows, sprinkling each with cheese until the dish is full.
Season with salt and pepper.
Drizzle lemon olive oil (or extra virgin olive oil)over the top. Approximately 1 1/2 tablespoons.
Sprinkle seasoned bread crumbs over the top and 1 tablespoon of thyme.
Bake until well browned and juices have bubbled for awhile. Approximately 60 minutes. The juices will reduce down considerably.
Let cool for at least 15 minutes before serving.
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"One of my favorite fall dishes. Tons of flavor and a great way to use your garden items."
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